Charleston Favorites Stone Ground Grits - Yellow 2 Lbs

My aunt recommended these! I was hoping I could live up to her standards on cooking grits for thanksgiving and they were a HIT! Especially for my in laws that didn’t grow up eating them! Cook with extra love & seasonings…. Absolutely delicious!! Great quality & love the bag so much!

Love these grits

Made awesome Shrimp & Grits. No comparison with regular grits. Super easy in the pressure cooker.

I usually get the Palmetto brand stone-ground grits, but tried this one. The grits were fine, but I don't like the packaging. The Palmetto grits are in a two-layer package, meaning there is the outer sack, but also an inner plastic bag, which is a preferred setup in my opinion. If you get this product, there is just the cloth sack w/o the plastic bag on the inside. With this product, you may want to transfer the grits to another container, as there will be grits sticking to the inside of the bag as you go though it, and these will invariably litter the countertop and floor as you go through the bag. The packaging with the Palmetto product does not have this problem, as the grits do not stick to the plastic e bag like they do this cloth one. I just closed this bag back up and in the process of doing so I slung uncooked grits all around the kitchen. Plus, I like the extra protection of the two-layer packaging anyway. But, the grits themselves were good.

This is what I knew, growing up in the Ozark Mtns as, “grits”. Our families never really spanned out on new recipes :) what was taught was golden, it was farm grown, nutritious, and simple. Soil nutrients made the flavor. It was delicious. We bought grits from a local stone grinding mill: Hodgson Mill was the last that farmers could take grain to. I love Charleston does the old fine fabric bags and I still remember how my Grandmother taught me to fold a flour sack… roll it down, curve the two tips backward (away against the bent fold), and tie. Simple. Thank you all for carrying on American traditions!

Being from the south, I've grown up eating grits. These grits are a great substitute for home generated grits.

These grits are divine! I cook mine with chicken broth, milk, and butter for flavor and creaminess. No matter how long you cook the Daniel Boone Grits, they never reach a creamy texture and give a mouth feel of being undercooked. These Charleston Favorites stone ground grits are perfection every time!!

Can’t go wrong with butter grits… the one thing that got me was I do know my grits as I was opening it had a silk worm at the top… I’m wasn’t going to eat worm.. we growled yellow core Indian corn, sweet corn… we cleaned the silk every time and never had a worm on it by the time we cleaned it up good… oh well.